2 cups cooked Butter Beans – reserve broth
1 cup crumbled Corn Bread
2 TB chopped Green Onions
1 TB chopped Jalapeno
1TB Olive Oil
1TB Flour
Salt and Pepper
1 Egg – beaten
2 TB Vegetable Oil
Tomato Salsa
Puree ¾ cups of the butter beans with ¼ cup reserved broth until smooth. In a bowl – mix remaining butter beans, puree, 1 TB broth, corn bread, green onions, jalapeno, olive oil, flour, salt and pepper. Add the egg and mix again.
Form into small cakes – dust with flour and pan fry in vegetable oil until golden brown. Serve hot topped with tomato salsa.
TOMATO SALSA
4 Roma Tomatoes – diced
2 Green Onions – chopped
2 tsp Lime Juice
¼ cup chopped cilantro
½ minced jalapeno
Salt and pepper
Combine ingredients